Welcome, most definitely!

Thank you Lorraine, and now that you’ve made it, I’ll bet you make it again.

I did the first one, very happy! And…I have frozen bmilk ready for another. If I want a thicker dressing, etc., a dollop of creme fraiche is perfect. Thanks!

Thanks for your reply, Deborah. I did catch your tip in the post, but thought I’d ask. I had planned to purchase the butter milk, if the vinegar wouldn’t work–so glad to hear it can be frozen. I’m sure it will become a staple for me. I generally eat 4 oz. of cream cheese with lemon juice and stevia, daily. This might prove to be a suitable substitute. Thanks, again! :)

Julie,
I doubt vinegar would taste that great. As I said above, you can freeze buttermilk in an ice cube tray for later use. Don’t know how many people you feed but I bet one small container of buttermilk will last to make at least three batches until its expiration date. You can easily double the recipe too as it should last 3 weeks in the refrigerator, which it won’t because you will eat it much faster than that.
Deborah